Amy Hui‐Mei Lin

On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations

On the Architecture of Starch Granules Revealed by Iodine Binding and Lintnerization. Part 2: Molecular Structure of Lintnerized Starches

Instrumental indicators of desirable texture attributes of French fries

Eliminating protein interference when quantifying potato reducing sugars with the miniaturized Somogyi-Nelson assay

Evaluation of Direct Ultrasound-Assisted Extraction of Phenolic Compounds from Potato Peels

Potato Cultivar Susceptibility to Pythium Leak as Influenced by Harvest and Early Storage Temperatures

Correction to: Potato Cultivar Susceptibility to Pythium Leak as Influenced by Harvest and Early Storage Temperatures

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules

Structure and Digestion of Common Complementary Food Starches

Improvement in the quantification of reducing sugars by miniaturizing the Somogyi-Nelson assay using a microtiter plate

The digestion of complementary feeding starches in the young child

Improved Starch Digestion of Sucrase‐deficient Shrews Treated With Oral Glucoamylase Enzyme Supplements

Contribution of the Individual Small Intestinal α-Glucosidases to Digestion of Unusual α-Linked Glycemic Disaccharides

Inhibition of plasticizer migration from packaging to foods during microwave heating by controlling the esterified starch film structure

Small intestine mucosal α-glucosidase: A missing feature of in vitro starch digestibility

Moving to a Broader Concept of Quality of Glycemic Carbohydrates

Dietary Glucogenesis by Mucosal α‐Glucosidase is Influenced by the Internal Molecular Structure of Starch Hydrolysates